Beef Tenderloin With Dijon-Cream Sauce

This is somewhat expensive and time-consuming to make. But, it is so worth it!!! My brother is the pickiest eater I know and he absolutely loved it!

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 3  tablespoons  balsamic vinegar
• 1 (1 1/2-2 lb)  beef tenderloin
• 1 1⁄2 tablespoons  white peppercorns
• 1 1⁄2 tablespoons black peppercorns
• 3  tablespoons mustard seeds

• Dijon mustard cream sauce

• 1 (14 1/2ounce) can beef broth
• 1  cup  whipping cream
• 2  tablespoons butter, soften
• 1 1⁄2-2  tablespoons Dijon mustard
• 1 1⁄2 tablespoons  balsamic vinegar
•  coarsely crushed black peppercorns (to garnish)
•  mustard seeds (to garnish)

Directions

1. Combine oil and vinegar in a cup, rub onto beef. Season generously with salt. Let stand 15 minutes.
2. Meanwhile, coarsely crush peppercorns and mustard seeds in a blender or food processor or by hand with a mortar and pestle. Roll beef in crushed mixture, pressing it into the surface to coat.
3. Oil grill to help prevent sticking. Grill beef, on a covered grill, over medium heat 16 to 24 minutes (depending on thickness and your desired doneness). Turn halfway through cooking. Let stand 5 to 10 minutes before slicing. Slice and serve with a few spoonfuls of sauce.
4. For the Dijon-Cream Sauce, bring beef broth and whipping cream to a boil in a saucepan. Boil gently until reduced to about 1 cup; sauce will be thick enough to coat a spoon. Remove from heat; stir in butter, a little at a time, until all the butter is melted. Stir in mustard and vinegar, adjusting amounts to taste. Sprinkle with peppercorns and mustard seeds. Makes about 1 cup.